This one bowl blueberry banana bread is made with sour cream and oil for a super moist ‘healthier’ treat. Bursting with blueberries, crunchy walnuts, and whole wheat flour this banana bread will become your new summer go to recipe for those cottage mornings to share with family and friends.
And that’s exactly how this bread was created! I decided last minute to jet out of the city and head up north for the weekend. I took whatever I had in my fridge and freezer and expected that I’d make do with whatever I had for food. Lucky for me I had frozen ripe bananas in the freezer (of course I did!) and I knew I’d be making banana bread once I arrived.
When I did arrive I forgot that I was almost out of all-purpose flour and sugar. Seriously, I hate having to drive all over to get stuff once I get to the cottage! I just want to settle in, set up camp and never leave!! So I just used what I brought and what was at the cottage. My Dad buys wild blueberries by the bushel when they are in season; he washes them, dries them, and vacuum seals them so he always has blueberries all year round! Which is good news for me because I can always count on a freezer full of blueberries to add to my baking. And that’s exactly what I did!
One thing I can’t stand is a dry banana bread! It is just too easy to make a nice moist loaf that it drives me crazy (unless you overbake it, that’s okay, mistakes happen). So if you’re one of those people who makes dry banana bread, I’m here to give you the best tips, so it never happens again!
3 Tips for the perfect one bowl healthy(ish) banana bread ~
- Always use black overripe bananas. The best are frozen bananas that you take out of the freezer and let come down to room temperature. The frozen bananas have more liquid in them and don’t need to be mashed – just broken into chunks.
- Never over mash your bananas, you want chunks of banana throughout the bread that create pockets of moist banana bits.
- When mixing your batter, you only mix just until all ingredients are combined. It’s okay to see a few lumps. Overmixing is the number one mistake resulting in a dry bread. DON’T OVERMIX!!!
That should just about do it, now just don’t overbake the bread!
As much as I love traditional banana bread, this new healthier version was a nice change. I used half all-purpose flour and the other half whole wheat flour; half the amount of sugar that I normally use and added an extra banana as I was worried I’d lose a little flavour with whole wheat flour being much stronger tasting. I was super happy with the end result!
- Olive oil
- Sour cream (or plain yogurt)
- All-purpose flour
- Whole wheat flour
- Fresh or frozen blueberries
- Granulated sugar
- Pure vanilla extract
- Baking powder and baking soda
I hope you enjoy this new healthier take on the traditional banana bread!Print
One Bowl Healthy(ish) Blueberry Banana Bread
This one bowl Blueberry Banana Bread is made with sour cream and oil for a super moist ‘healthier’ treat. Bursting with blueberries, crunchy walnuts, and whole wheat flour this banana bread will become your new summer go to recipe for those cottage mornings to share with family and friends.
- Prep Time: 8 mins
- Cook Time: 60 mins
- Total Time: 1 hour 8 mins
- Yield: 1 loaf 1x
- Category: Bread
- Cuisine: American
- 1/2 cup sugar
- 1/4 cup olive oil
- 1/2 cup sour cream (or plain yogurt)
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 4 ripe bananas, lightly mashed
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup roughly chopped walnuts
- Preheat oven to 325˚F. Line a loaf pan with parchment paper and set aside.
- In a large bowl add sugar, olive oil, sour cream, eggs, and vanilla. Mix all ingredients together. Add bananas and lightly combine into mixture.
- Add all-purpose flour and whole wheat flour, baking powder, baking soda, and salt. Fold ingredients together about 4 times. Add blueberries and walnuts, continue folding just until ingredients are combined.
- Pour mixture into prepared loaf pan. Bake for approx. 1 hour or until browned all over. Let rest in pan for 5 minutes before removing.
Add any desired nuts, fruit or chocolate.
Bread will last 3 days in a tin.
Banana bread freezes well, store in an airtight container for one month.
- Serving Size: 1 slice
- Calories: 257g
- Sugar: 14.5g
- Sodium: 217mg
- Saturated Fat: 2.3g
- Trans Fat: 10.5
- Carbohydrates: 37.9g
- Fiber: 3.4g
- Protein: 5.7g
- Cholesterol: 31mg
Keywords: Banana Bread, One Bowl, Olive Oil Banana Bread, Blueberry Banana Bread, Snack
Always use black overripe bananas as they will create the most flavour and moisture. Never overmash your bananas. You want chunks of banana throughout the bread that create pockets of moist banana bits.
Yes, overmixing banana bread will cause a dense, dry bread. Make sure to mix all ingredients together just until combined. It’s best to make banana bread by hand and to stay away from using a mixer that can cause overbeating.
Yes, plain yogurt and sour cream typically work interchangeably. Use a 1:1 ratio.
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